1
Wash and dry all produce.
Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, 1 minute.
Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
4 SERVINGS: Use 1½ cups water.